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T. Hasegawa is adding equipment, resources and production space to produce USDA-certified meat and poultry-based products, such as soups, food bases and seasonings.

T. Hasegawa Registered for USDA-certified Meat and Poultry Flavor Production

T. Hasegawa is adding equipment, resources and production space to produce USDA-certified meat and poultry-based products, such as soups, food bases and seasonings.

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FEMA Announces Flavor Labeling Workshop and Committee Meetings

The FEMA Regulatory Affairs Committee FLC will be hosting its summer meetings on June 19-21, 2018 and will feature discussions on flavor labeling and regulatory concerns.

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Forward Thinking: Savor the Flavor

Fermented, pickled and smoked are the latest techniques influencing savory flavor directions, while cannabis cuisine is just emerging.

Investigation of the species specific flavor of meat

The first clue to this mystery was probably uncovered by Crocker in 1947. He postulated that the factors responsible for meat flavor are found to a greater extent in the juice than in the fibre. Crocker explained that the majority of the flavor is developed as a result of the thermal degradation of proteins. During the cooking process, amines, acids, sulfur compounds, and phenols are released.

Wixon Offers New Spicy Flavors for Snacks

Sauce, snack and dip seasonings include cumin, chipotle jalapeño and more

Herbalox Seasoning XT

Kalsec offers Herbalox Seasoning XT, a natural antioxidant formulation that extends the shelf life of a product, while limiting the flavor and aroma imparted from the natural antioxidant.

The report details which flavors each generational consumer prefers, the rise of plant-based protein snacks, the continued trend of home cooking and much more.

T. Hasegawa Report: Protein Flavor Trends

The report details which flavors each generational consumer prefers, the rise of plant-based protein snacks, the continued trend of home cooking and much more.

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Wixon Showcases Protein Developments

Including a bacon, egg and cheese sausage breakfast stick; reduced sodium pork and beef chorizo; and savory umami beef patty

The global plant-based food market size is predicted to expand 3x, witnessing an increase from $11.3 billion in 2023 to $35.9 billion by 2033.

Intricacies of Market Drivers and the Future Plant-based Flavors

The global plant-based food market size is predicted to expand 3x, witnessing an increase from $11.3 billion in 2023 to $35.9 billion by 2033.

Sensient Offers Sensasalt for Sodium Reduction Applications

This line, which includes applications for soups, breads, salty snacks and more, can deliver up to a 50% sodium reduction, the company says.

EFSA Reports on Aromatic Ethers

Chemical group 26 evaluated for use as animal feed additive

Attendees will have access to the inside scoop on plant-based market and snacking trends.

Euromonitor and Spate Tackle Trends at Flavorcon 2023

Attendees will have access to the inside scoop on plant-based market and snacking trends.

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Raw Material of the Week: Dimethyl Disulfide

Microgreens, which are soil-grown seedlings of any herb or vegetable are a wellness trend. Natural Advantage has created a material that lends itself not only to herbs and vegetables, but also a variety of other applications and finished goods.

Wixon Gets Innovation Award for Wix-Fresh Reduced Sodium System

On May 16, Wixon will receive a BizTimes I.Q. (Innovation Quotient) award from BizTimes Media LLC for its Wix-Fresh Reduced Sodium System.

DSM and Midori's first collaboration will leverage functional modulation of the gut microbiome to improve the gut health, feed efficiency and welfare of poultry.

DSM Acquires Midori USA, Inc.

DSM and Midori's first collaboration will leverage functional modulation of the gut microbiome to improve the gut health, feed efficiency and welfare of poultry.

ADM’s Wisium business is now offering a dedicated antibiotic reduction program for each livestock species.

ADM’s Wisium Launches Antibiotic Reduction Program

ADM’s Wisium business is now offering a dedicated antibiotic reduction program for each livestock species.

Organic Flavor Clarification

Quality Assurance International's (QAI) Jessica Walden explains how the NOP's clarification on organic flavor ingredients affect flavorists

Advanced Food Systems provides customized ingredient systems for a variety of applications, including meat and poultry products, frozen foods, sauces and marinades.

Solina Acquires Advanced Food Systems

The acquisition is aimed to help grow Solina's presence in the United States.

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